Rich Orange Cream Cheese Pound Cake

Moist, with a light orange flavor, I like to eat a loaf now and freeze a loaf for later. You might consider throwing in some dried cranberries. Don't skip the glaze on this one. From The Upham Hotel & Garden Cottages in Santa Barbara

• Ready In: 1 hr 30 mins
• Yields: 2 loaves

Ingredients

• 1  cup butter, softened
• 8  ounces cream cheese, softened
• 1  unpeeled orange, quartered
• 1 1⁄2 cups sugar
• 4  eggs
• 2  teaspoons vanilla extract
• 2 1⁄2 cups all-purpose flour
• 2  teaspoons baking soda
• 1⁄4 teaspoon salt
• 2  tablespoons sour cream

• Orange Icing

• 1  cup powdered sugar
• 2 -5  tablespoons  orange juice

Directions

1. Preheat oven to 350°F In a large bowl, cream butter and cream cheese with a mixer on medium speed. Chop orange to fine pieces in a food processor. Add chopped orange and sugar to butter mixture; beat for about 2 minutes, until fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla.
2. In a medium bowl, combine flour, baking soda and salt; add to butter mixture and beat until smooth.
3. Add sour cream and beat until well combined.
4. Pour batter into a greased Bundt pan or 2 (9x5-inch) loaf pans. Bake 50-60 minutes, until a toothpick inserted in center comes out clean. Cool cake in pan for 5 minutes, then remove from pan and cool completely.
5. Drizzle with orange icing, slice and serve.
6. For the icing: Mix powdered sugar an denough orange juice to form a drizzling consistency. Mix until smooth.